View Full Version : Recipes for sprouted sourdough bread!
04-19-2007, 12:18 AM
Anyone ever seen recipes for Raw sprouted sourdough bread? I've got 25 pounds of soft wheat berries I'm wanting to play with, plus make as digestible as possible.
Otherwise, I may need to pioneer the way in this department.
I still feel steadier, better eating grain, albeit Raw and sprouted now.
04-19-2007, 12:28 AM
04-19-2007, 12:31 AM
John Larsen has a really nice looking recipe for sourdough garlic rosemary bread on excaliber's site, but it doesn't call for wheat sprouts thou. There are some other's as well.:)
04-20-2007, 11:54 AM
Kamut is wheat.
04-20-2007, 12:17 PM
In "Eating Without Heating" by Sergei and Valya Boutenko on page 100 there is a So-Raw-Dough Cracker recipe.
1 C almond pulp
1 C golden flax seed
1 C water
1/2 tsp caraway
1/2 tsp salt
Blend all in a food processor until smooth. Spread one-half-inch thick on dehydrator sheets. For about 12 hours.
12-18-2007, 02:42 AM
Greetings Stina and All!
I understand the desire for a more digestible whole grain brad item and have been working on developing new recipes to achieve that! Essentially I have found that sprouting your favorite grain (or blend) and running the sprouted grain through a machine like the Omega will produce an wonderful dough. (In my last batch I soaked about six cups of dry grain in a gallon jar.) Then add some kind of a lacto-fermented drink to that like rejuvelac or home made ginger-ale. (In this last batch I added about one and two thirds cups of my home made ginger-ale to my dough. There's a ginger-ale recipe in Nourishing Traditions). Then mix that and load that into a large ceramic bowl, place a cloth over it and place it in the oven with either the oven light on or the pilot light on so that you have 80 to 100 degree oven. Let that be there for at least a day or longer. Then you can use a dehydrator to finish it off by making patties. If the dough is too moist you can add any number of items like dried coconut, raw cacoa powder, dried herbs,. etc. or just work with it moist maybe by using spoons or other utensils to make it easier. If you don't have a dehydrator you can place a shallow level of the fresh dough in glass casserole dishes and allow a crust to form then turn that over to allow the other side to dry.
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